Creado con IA
Sicilian Four Cheese Macaroni Casserole
55 min 603 kcal por ración Media
Ingredientes
4 Raciones
- elbow noodles300 g
- mascarpone cheese70 g
- fontina cheese90 g
- grated parmesan60 g
- grated romano40 g
- diced black olives60 g
- salty mushrooms100 g
- all purpose flour20 g
- baking powder1 tsp
- garlic panko crumble40 g
Preparación
- 1
Preheat your oven to 180°C (350°F). Grease a medium casserole dish with a little butter or oil.
- 2
Bring a large pot of salted water to a boil. Add the elbow noodles and cook until just al dente, about 7-8 minutes. Drain and set aside.
- 3
In a saucepan over medium heat, add the all purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 250ml of milk (not listed, but typically required for cheese sauce) and cook until slightly thickened.
- 4
Lower the heat and add the mascarpone, fontina, parmesan, and romano cheeses. Stir until the cheeses are melted and the sauce is smooth. Add the baking powder and mix well.
- 5
Fold in the cooked noodles, diced black olives, and salty mushrooms. Mix until everything is evenly coated with the cheese sauce.
- 6
Pour the mixture into the prepared casserole dish and spread evenly.
- 7
Sprinkle the garlic panko crumble evenly over the top.
- 8
Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbling.
